Name: Homemade Thai Mango Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 unripe green mangoes, peeled and thinly julienned (about 3 cups / 450g); 1/2 cup shredded carrots (about 60g); 1/4 cup red bell pepper, thinly sliced (about 40g); 1/4 cup fresh cilantro, chopped (about 6g); 1/4 cup fresh mint leaves, chopped (about 6g); 2 tablespoons red onion, very thinly sliced (about 20g); 1-2 bird’s eye chilies, finely sliced (about 5-10g); 1/4 cup roasted peanuts, coarsely chopped (about 30g); 3 tablespoons fresh lime juice (about 45ml); 2 tablespoons plant-based fish sauce alternative or soy sauce (about 30ml); 1 tablespoon maple syrup or brown sugar (about 15ml); 1 clove garlic, minced (about 5g); 1/2 teaspoon grated ginger (about 2.5g)

Why Make This Recipe

Homemade Thai Mango Salad is a delicious and refreshing dish that brings a burst of flavors to your table. This salad is not only tasty but also healthy, making it a great choice for a light meal or a side dish. The combination of crunchy mango, colorful vegetables, and zesty dressing creates a delightful experience. Plus, it’s easy to make and can be adjusted to suit your preferences!

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How to Make Homemade Thai Mango Salad

Ingredients

2 unripe green mangoes, peeled and thinly julienned (about 3 cups / 450g)
1/2 cup shredded carrots (about 60g)
1/4 cup red bell pepper, thinly sliced (about 40g)
1/4 cup fresh cilantro, chopped (about 6g)
1/4 cup fresh mint leaves, chopped (about 6g)
2 tablespoons red onion, very thinly sliced (about 20g)
1-2 bird’s eye chilies, finely sliced (adjust to heat preference) (about 5-10g)
1/4 cup roasted peanuts, coarsely chopped (about 30g)
3 tablespoons fresh lime juice (about 45ml)
2 tablespoons plant-based fish sauce alternative (or soy sauce) (about 30ml)
1 tablespoon maple syrup or brown sugar (about 15ml)
1 clove garlic, minced (about 5g)
1/2 teaspoon grated ginger (about 2.5g)

Directions

Prepare the green mangoes by peeling them and using a julienne peeler or sharp knife to create thin, long strips. Place the julienned mango in a large salad bowl.
Add the shredded carrots, thinly sliced red bell pepper, chopped fresh cilantro, chopped fresh mint leaves, thinly sliced red onion, and sliced bird’s eye chilies to the bowl with the mangoes.
In a separate small bowl, whisk together the fresh lime juice, plant-based fish sauce alternative (or soy sauce), maple syrup or brown sugar, minced garlic, and grated ginger until well combined.
Pour the dressing over the mango salad mixture.
Gently toss everything together until the salad is evenly coated with the dressing.
Sprinkle with coarsely chopped roasted peanuts just before serving. Serve immediately as a fresh and vibrant side dish or light meal.

How to Serve Homemade Thai Mango Salad

You can serve this salad as a side dish with grilled proteins like chicken or fish. It also works well as a light lunch on its own. Enjoy it with a sprinkle of extra herbs or chili for added flavor!

How to Store Homemade Thai Mango Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within a day or two for optimal freshness. If the salad sits for too long, the mango may become soggy.

Tips to Make Homemade Thai Mango Salad

Choose firm, unripe mangoes for a better crunch.
Adjust the amount of chilies based on your heat preference.
Feel free to add other vegetables or herbs you like, such as cucumber or Thai basil.

Variation

You can add protein like shrimp, grilled chicken, or tofu for a heartier meal. Swap out the mango with other fruits like papaya or jicama for a different taste!

FAQs

Can I use ripe mangoes for this salad?
Yes, but unripe mangoes give a crunchier texture, while ripe mangoes will be sweeter and softer.

Is there a gluten-free option for the fish sauce?
Yes, use a gluten-free soy sauce or tamari instead.

Can I make this salad ahead of time?
It’s best to make it fresh, but you can prep the ingredients and store them separately to mix just before serving.